preparation

Using an electric mixer, beat butter in a
medium bowl on low speed until smooth,
1-2 minutes. Add powdered sugar, pepper,
and kosher salt. Reduce speed to medium
and beat, occasionally scraping down sides
of bowl, until light and fluffy, 4-5 minutes.
Add flour and cheese. Reduce mixer speed
to low and beat mixture just until dough
comes together.

Wrap dough in plastic and flatten
into a rectangle. Chill until firm, at least
2 hours. DO AHEAD: Dough can be made
5 days ahead. Keep chilled. Let stand at
room temperature for 30 minutes before
continuing.

Place fennel seeds in a resealable plastic
freezer bag. Coarsely crush with a rolling
pin or the bottom of a skillet. Alternatively,
pulse in a spice mill until coarsely crushed.
Transfer to a small bowl; stir in sea salt. Set
fennel salt aside.

Arrange a rack in center of oven and
preheat to 350°F. Line a baking sheet with
parchment paper. Remove plastic wrap from
dough. Roll out dough on a lightly floured
surface to a 10x8" rectangle about 1/4" thick.
Cut in thirds crosswise, then cut each
third crosswise into 6 rectangles. Arrange
cookies on prepared baking sheet, spacing
1" apart. Brush cookies generously with oil,
then sprinkle with fennel salt.

Bake, rotating sheet halfway through,
until cookies are golden brown (flecks
of cheese will be slightly darker), 20-24
minutes. Let cool on sheets for at least
10 minutes. Serve warm or at room temperature.
DO AHEAD: Can be made 2 days
ahead. Store airtight at room temperature.